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Spaghetti Pie

You can assemble ahead of time and bake later.
Increase baking time to 45 minutes initially, then add cheese.

Ingredients

  • 6 oz. pkg. spaghetti (we use whole wheat or Dreamfield’s)
  • 2 Tbls. butter, cut up in small chunks
  • 1/3 c. grated Parmesan cheese
  • 2 eggs, well beaten
  • 12 oz. low-fat cottage cheese (Daisy)
  • 1 lb. ground chuck or sirloin
  • 1/2 c. chopped onion
  • 1/4 c. chopped green pepper
  • 14 oz. can stewed tomatoes, cut up (do not drain)
  • 6 oz. can tomato paste
  • 1 t. white sugar
  • 1 t. dried oregano
  • 1/2 t. garlic salt
  • 1-1/2 c. shredded mozzarella cheese

Instructions

Cook spaghetti according to directions and drain.

In a medium-large bowl, using a fork blend spaghetti, butter, Parmesan cheese and eggs.

Form spaghetti mixture into a "crust" in a greased 10" deep pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook meat, onion, and green pepper. Drain off excess fat. Stir in undrained tomatoes (run through food processor if you don’t like chunks), tomato paste, sugar, oregano and garlic salt. Heat through.

Turn meat mixture onto cottage cheese layer on spaghetti crust. Cover with foil.

Bake at 350 degrees for 30 minutes. Remove foil and sprinkle mozzarella cheese and bake an additional 5-10 minutes or until cheese melts. Let stand 5 minutes before cutting into pie wedges.

NOTE: Serves 6